Country Fried Pork Chops With Bacon Gravy Recipe

There's nothing quite like the crispy, golden crunch of Country Fried Pork Chops smothered in a rich, smoky bacon gravy. This Southern classic is the ultimate comfort food, bringing together perfectly seasoned pork chops with a creamy, indulgent gravy that takes the dish to the next level.

I first fell in love with this dish during a road trip through the South, where a little roadside diner served the best country-fried pork chops I’d ever tasted. Since then, I’ve perfected my own version, making it a staple in our household. Whether you're looking for a hearty weeknight dinner or a dish to impress guests, this recipe will not disappoint.

Why You'll Love These Country Fried Pork Chops

Get ready to fall in love with a dish that's as satisfying as it is easy to make. Here’s why this recipe is bound to become a favorite in your home.

First, the texture is unbeatable. The crispy, golden breading locks in the pork chop’s juiciness, giving you a satisfying crunch with every bite. Pair that with the creamy bacon gravy, and you’ve got a match made in comfort food heaven.

Second, it’s surprisingly easy to make. While it may look like a restaurant-quality meal, this dish comes together in just about 30 minutes. Perfect for busy weeknights when you’re craving something special without the hassle.

Third, it’s budget-friendly. Pork chops are an affordable cut of meat, and with a few pantry staples like flour, eggs, and milk, you can create a hearty meal without breaking the bank.

Lastly, it’s incredibly versatile. While this recipe sticks to a classic Southern style, you can easily customize the seasoning, swap out the pork for chicken, or add extra spice to the gravy.

Ingredients Notes

The secret to the best country fried pork chops is using simple, high-quality ingredients. Here’s what you need to know about each key component.

Pork Chops – I recommend using bone-in pork chops for the best flavor and juiciness. However, if you prefer boneless, just be sure not to overcook them, as they can dry out more easily.

Flour and Seasonings – A simple mixture of all-purpose flour, salt, black pepper, garlic powder, and smoked paprika creates a flavorful coating that crisps up beautifully when fried. The smoked paprika adds a subtle depth that pairs perfectly with the bacon gravy.

Egg Wash – A mixture of eggs and buttermilk helps the breading adhere to the pork chops, giving you that signature crunchy crust. If you don’t have buttermilk, a little milk with a splash of vinegar works just as well.

Bacon – The star of the gravy! Thick-cut bacon adds a smoky, salty richness to the sauce. The rendered bacon fat is used to create a roux, adding a deeper flavor than just using butter alone.

Milk and Broth – A combination of whole milk and chicken broth creates the perfect consistency for the gravy—creamy but not too thick. You can use half-and-half for an even richer version.

For this recipe, you’ll also need a large skillet, a shallow bowl for dredging, and a whisk to ensure a smooth, lump-free gravy.

How To Make Country Fried Pork Chops With Bacon Gravy

Creating this dish is easier than you might think! Here’s how to do it step by step.

Start by seasoning your pork chops with salt, pepper, and a pinch of smoked paprika. Let them sit for about 10 minutes to absorb the seasoning while you prepare the dredging station.

In one shallow bowl, whisk together eggs and buttermilk. In another, mix the flour and seasonings. Dip each pork chop into the egg mixture, then dredge in the seasoned flour, pressing firmly to coat both sides evenly.

Heat a large skillet over medium-high heat and add about ½ inch of oil. Once the oil is shimmering, carefully place the pork chops in the pan, frying for 3-4 minutes per side until golden brown and crispy. Transfer them to a plate lined with paper towels to drain excess oil.

Now, onto the bacon gravy! In the same skillet, cook the chopped bacon until crispy. Remove the bacon bits and set them aside, leaving about 2 tablespoons of bacon grease in the pan. Stir in 2 tablespoons of flour, whisking constantly to form a smooth roux.

Slowly pour in milk and chicken broth, whisking continuously until the gravy thickens. Stir in the reserved bacon bits and season with salt and pepper to taste. Let it simmer for a minute or two until it reaches your desired consistency.

Pour the warm, creamy gravy over the crispy pork chops and serve immediately. The entire process takes about 30 minutes from start to finish, making this a quick yet impressive meal.

Storage Options

If you have leftovers (which is rare in my house!), here’s how to store them properly.

Refrigeration: Store any leftover pork chops in an airtight container in the fridge for up to 3 days. Keep the bacon gravy separate to prevent the breading from getting soggy.

Freezing: While the pork chops can be frozen for up to 3 months, the gravy doesn’t freeze well due to the dairy content. To freeze, place the cooked pork chops in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag.

Reheating: To maintain crispiness, reheat the pork chops in a 400°F oven for 10 minutes or in an air fryer at 375°F for 5-7 minutes. Warm the gravy separately on the stovetop, adding a splash of milk if needed to loosen it up.

Variations and Substitutions

This recipe is delicious as-is, but here are a few ways to switch things up.

Spicy Kick – Add cayenne pepper or hot sauce to the egg wash for a bit of heat, or toss in some red pepper flakes to the gravy for a spicier twist.

Chicken-Fried Chicken – Swap out the pork for boneless chicken breasts or thighs to make a classic chicken-fried chicken variation.

Lighter Option – Instead of deep frying, try pan-frying with just a thin layer of oil or even baking the pork chops at 400°F for 20 minutes, flipping halfway through.

Herbaceous Flavor – Mix fresh thyme or rosemary into the breading or gravy for a more aromatic dish.

Don’t be afraid to get creative with this recipe! However you make it, one thing’s for sure—this dish is pure Southern comfort at its best.

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